CAN ENYONE TELL ME WHAT THE INGREDIENT SHORTENING IS OR IF YOU CAN FIND IT UNDER A DIFFERANT NAME IN EUROPE (BELGIUM)

thanks

diana

-- 02-02-2003 @ 5:38 PM

Hi Longryder,

It's Diana here.

Shortening is what you might use in Europe called lard, or suet. We don't use too much animal lard here in the USA, we use a solid shortening in baking by the brand name of Crisco. Or we may use lard, but it is vegetable lard, not animal lard.

It is a white colored solid shortening, and it is flavorless, so it can be used interchangebly for other fats in recipes such as butter, or margarine or oil.

Hope this helps.

Sincerely, Diana Diana's Desserts

LONGRYDER

-- 02-04-2003 @ 6:19 AM

HI DIANA

THANKS FOR EXPLAINING IT

SINCERELY LONGRYDER

diana

-- 02-04-2003 @ 7:57 AM

Hi Longryder,

What DO you call lard or shortening in Belgium? What do you use for shortening in baking?

Thank You, Diana

LONGRYDER

-- 02-04-2003 @ 8:59 AM

HI DIANA

SHORTENING OR LARD IS CALL'T SMOUT OR REUZEL WHICH IS ANIMEL FAT FROM PIGS (ONLY PIGS)

WE DONT USE MOCH CHORTENING IN BELGIUM WE USE SMOUT ONLY IN BREAD BAKING FOR A MORE TRADISIONAL BREAD (WE ALSO USE IS IN FISH BAKING IT GIVES IT A SPECIAL FLAVOUR)

IN FINE PASTRY WE SOMETIMES USE COCOLINE WHICH IS COCONUT FAT BECOUSE OF ITS FLAVOUR AND BECOUSE IT IS SO HARD

WE NORMELY USE THE SPECIAL DESIGNED BUTTERS OR MARGERINES FOR FINE PASTRY WE HAVE A HOLE RANGE FOR PASTRY, PUFT PASTRY, CAKES, DANISH PASTRY, WITH DIVEREND FLAVOURS (CAROTEEN GIVES IT A MORE YELLOW AND TRADICIONAL LOOK OR VANILLE WHO HASE A VANILLE FLAVOUR)EXC EXC EXC HOPE THIS INFO HELP AND ANSWERS YOUR QUESTION